Welcome to Our Online RECIPE BOX

I am in no way a food expert or nutritionalist. I am simply some one who enjoys feeding my family health and sometimes unhealthy foods that bring them joy. I enjoy learning and experiencing life. My children love to help me in the kitchen and I am happy they want to learn how to make the foods we all enjoy.

Sharing recipes we love and have discovered with others makes us happy. I often wonder, "What do people eat for dinner?!" Especially when I am in a cooking rut or lack the motivation. Wishing that others would share their great meal ideas with me.

The main reason for starting this blog was to have a place I can share tried and true recipes and have them anywhere I have internet access, while I am away from home. I invite you to share your comments, suggestions, and enjoy good eats as well.

Followers

"It's the company, not the cooking, that makes the meal!" ~Perilee

(Hattie Big Sky by Kirby Larson)

Saturday, September 19, 2009

Zucchini Lasagna

This Zucchini Lasagna from Real Mom Kitchen was a hit with our family and extended families taste buds. It was a hit for me because it was quick and easy to assemble. I served it with a side of buttered angel haired noodles and a salad. It really hit the spot for everyone last night. This will definetly be going in our Zucchini keeper file. I added 3/4 cup more onion than listed and I used a different curd texture than listed and it worked just fine.

In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.